This is one of Iran's most beloved dishes with a fascinating history. Koobideh kebab was born in the 1880s during the reign of Naser al Din Shah Qajar, when Caucasian officials brought their meat grinding technique to the Persian royal court. Persian chefs refined it with local ingredients like saffron, creating what became Iran's national treasure. The name "koobideh" comes from the Persian verb koobidan (to pound/grind) reflecting the essential preparation technique. What started as an exclusive palace delicacy gradually spread to Tehran's bazaars and became the centerpiece of family gatherings and celebrations across Iran